Matcha mousse tarts

How's November treating you so far ? 

Me ? Not so kindly *sigh* I'm a bit under the weather right now , the coughing fit that just won't stop !$#@*% ugh ! 

But that didn't stop me from enjoying some of these pretty drool-worthy goodies ! Ha ! 

Hey , I'm not mean , I donated some to Meanie ! 

These mousse tarts look pretty complicated to make , right ? Not ! Just an extra step by using a dome-shaped silicon moulds to create these sweet-looking tarts . Unlike some mousse tarts that uses mousse rings and easier to remove after chilling in the fridge , these tarts need to freeze first until solid so that you can easily remove each piece . You're actually looking at the tarts that have been removed after 2 hours and 15 minutes of freezing , you can see that most of them are not neat and smooth . So , have patience and freeze at least for 4 hours  ! Remember , Rome wasn't built in a day ! 

Making these tarts though can be time-consuming , you need to make the cookie crust , the strawberry puree to make the jelly and the mousse itself which is a combination of thin custard , Swiss meringue and whipped cream . On Swiss meringue , you can just make a regular meringue for this recipe but I was a bit under the weather when I made these tarts and I don't want to eat raw egg thus this type of meringue .

Time-consuming aside , these pretty-looking tarts are so worth it ! 

Cough ! Cough ! 

Darn it ! 

Matcha cookie crust , recipe adapted here

Makes 6 tarts plus 1 tart using a stainless steel mousse ring

50 grams icing sugar 
30 grams almond powder 
8 grams green tea powder 
90 grams cake flour 
60 grams unsalted butter , cubed and cold 
1 egg yolk 

* Sift icing sugar , almond powder , green tea , and cake flour into a mixing bowl , tip in lumps that sits on the sieve into the bowl . Add in the butter and use fingertips to mix ingredients together until it resembles a coarse breadcrumbs . Add in the yolk and use a spatula to mix until dough is cohesive . Knead dough gently 4 times and form into a smooth ball . Flatten dough a bit then wrap it with plastic wrap . Chill in the fridge for at least 1 hour preferably , overnight . 

* Take out dough from the fridge , let dough soften a bit before rolling between 2 sheets of floured plastic wrap . Roll dough into 3 mm thick , cut out seven 7-cm circle and cut the rest with a small flower-shaped cookie cutter . Transfer each piece on a silicon-lined baking sheet . Freeze for at least 20 minutes before baking . 

* Preheat oven to 180ºC . Bake for 10 to 14 minutes . The ones in the photo below are over-baked by almost 2 minutes . Cool cookies on a wire rack then place in an airtight container until needed . Make this a day ahead . This recipe is suitable for an 18-cm / 7-inches tart , possibly with scraps . 

Matcha mousse , recipe adapted here 

5 grams gelatin sheet 
100 grams milk 
7 grams matcha powder
1 yolk 
1 egg white 
60 grams caster sugar , divided 
100 grams whipping cream

* Prepare a 6-cavity silicone mousse pan ( 7-cm diameter and 4.5 depth ) plus 1 mousse ring 

* Soak gelatin in cold water for 10 minutes . 

* Pour milk in a small saucepan and add in the matcha powder , whisk to break up lumps . Turn heat to low and heat the mixture , don't boil .

* In a small bowl , whisk together the yolk and 30 grams of the caster sugar until mixture is pale and fluffy . Pour the warm matcha milk mixture gradually into the yolk mixture mixing as you pour to prevent curdling . Pour the mixture back into the saucepan and cook over low heat until you'll have a thin custard , about 12 minutes or until temperature has reached 85ºC . Turn off heat , squeeze off excess water from soften gelatin and add in to the hot custard , stir until gelatin is dissolved completely . Transfer to a heat-proof bowl and let cool to room temperature . 

* To make the meringue : In a mixing bowl , whisk together the egg white and the remaining 30 grams of caster sugar . Place bowl on top of the pot with barely simmering water , whisk until sugar is dissolved completely . Take out bowl from the heat and beat the mixture with an electric beater until stiff peaks form , set aside . 

* Beat cream until soft peaks form , set aside . 

* When the matcha custard has cooled , add in the cream and mix until well combined . Fold in the meringue and mix well . 

* Pour mixture into a 6-cavity silicon mould , leaving a space for the jelly . Chill in the fridge until set . 

Strawberry puree

Yield : 180 grams 

375 grams frozen strawberries
60 grams sugar 
1 tsp calamansi juice 
1 tsp strawberry paste 

* Place strawberries , sugar and juice into a small saucepan . Turn heat to medium and cook for 10 minutes until mixture thickens and the berries are very soft . Strain mixture into a bowl , using a spoon to push strawberries against the sieve , extracting as much liquid as you can . Stir in 1 tsp strawberry paste , set aside to cool then chill in the fridge until needed . Make this a day ahead . 

Strawberry jelly , recipe adapted here

5 grams gelatin sheet 
100 grams strawberry puree 
40 grams caster sugar
40 grams drinking water 

* Soak gelatin in a cold water until soft for 10 minutes . 

* Combine the puree , sugar and water in a small saucepan , turn heat to medium and stir until sugar is dissolved , 2 minutes . Turn off heat , squeeze off excess water from the soften gelatin then add in to puree mixture , stir until gelatin is dissolved completely . Transfer to a small bowl and let cool to room temperature .

* When jelly has cooled , pour on the top of the chilled matcha mousse . Let set in the fridge , about 20 minutes or so before putting the mould in the freezer . Freeze for at least 4 hours or overnight . 

To assemble the tarts : 

* Take out mould from the freezer , gently remove each mousse from the cavity and place each on top of the prepared matcha cookie crust .

* Thaw tarts in fridge before serving , at least 1 hour .

To serve : 

6 flower-shaped matcha cookies 
6 Pocky midi-matcha 
some Nutella , to keep the decorations on top of the mousse from sliding / falling off

* Dab a bit of Nutella at the bottom one cookie , place it on top of the mousse then spread another bit of Nutella on one side of the Pocky and gently press on top of the cookie . Repeat with the rest .

* Take photos , eat and enjoy !!! 


  1. These are stunning! Love the colour contrast between berry jelly and tea mousse. Simply gorgeous, Anne.

  2. Your match mousse tarts look awesome! I see you've put in so much effort in all those steps. Well done Anne!

  3. Holy cow these are the most gorgeous tarts I’ve ever seen. You’ve outdone yourself,Anne! Time consuming may be but they look picture perfect.

  4. Anne, these are works of art!!! I hope you're feeling better by now. The hubby has a horrible virus. I'm just waiting for him to share it with me :(


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